Lentil Taco Meat

The list of reasons to keep lentils on hand goes on and on. They’re high in dietary fiber, folate and magnesium and are inexpensive and easy to prepare. They fill your body with energy to burn while keeping blood sugar stable and your stomach satisfied. Prepare a big batch of this fiber-fortified filling and freeze for future taco meals.

Need a short cut? Use 3 cans (15 ounces each) lentils, rinsed and drained to shorten cooking time and omit the water.

Drain and rinse soaked lentils. Heat the olive oil in a large saucepan and sauté the onions with the salt until golden. Add the jalapeno, garlic, chili powder and tomatoes and sauté until fragrant. Add the lentils and ½ cup water. Cover and simmer for 30-45 minutes, stirring occasionally, adding more water if needed.

With a potato masher or an immersion blender, mash or puree about ¼ of the mixture to thicken, making sure to leave a majority of whole lentils.

Adjust seasonings to taste and serve warm in taco or tortilla shells.

Tip: Add your favorite taco toppings, including grated non-dairy or dairy cheese, sliced radishes, shredded cabbage, chopped cilantro, avocado and salsa. Refrigerate leftover lentils or freeze in containers if you will not eat it within three days.